Berry crumble

Berry crumble

Based on 25 ratings

Difficulty

Medium 👍
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
200 g flour
50 g oats
125 g butter
225 g sugar (divided)
4½ g vanilla sugar
oranges
lemons
100 ml red wine
vanilla bean
400 ml cherry juice
1 stick cinnamon
star anise
cloves
1½ tbsp cornstarch
3 tbsp water
500 g mixed berries (fresh or frozen)
butter for greasing
Metric
Imperial

Utensils

  • large bowl
  • zester
  • large saucepan
  • tea strainer
  • oven
  • juicer
  • whisk
  • small bowl
  • pie form

Nutrition per serving

Cal
290
Protein
3g
Fat
10g
Carb
44g

Step 1/11

Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.
  • 200 flour
  • 50 oats
  • 125 butter
  • 125 sugar
  •  vanilla sugar
  • large bowl

Add flour, oats, butter, some of the sugar, and vanilla sugar to a large bowl.

Step 2/11

Zest orange and lemon over bowl.
  • 1 orange
  • 1 lemon
  • zester

Zest orange and lemon over bowl.

Step 3/11

Roughly mix crumble topping using your hands.

Roughly mix crumble topping using your hands.

Step 4/11

Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.
  • 100 sugar
  • large saucepan

Caramelize remaining sugar in a large saucepan over medium-low heat until sugar is melted and golden, approx. 4 – 7 min.

Step 5/11

Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.
  • 100 ml red wine

Deglaze with red wine, bring to a simmer, and continue to simmer over medium-low heat.

Step 6/11

Scrape a vanilla bean and add bean and seeds to saucepan.  Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.
  • 1 vanilla bean
  • 400 ml cherry juice
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • tea strainer

Scrape a vanilla bean and add bean and seeds to saucepan. Then, add cherry juice and cinnamon stick. Place star anise and cloves in a tea strainer and submerge in liquid.

Step 7/11

Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.
  • 1 lemon
  • 1 orange
  • zester
  • oven

Preheat oven to 180°C (350°F). Zest lemon and orange into saucepan.

Step 8/11

Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.
  •  tbsp cornstarch
  • 3 tbsp water
  • juicer
  • whisk
  • small bowl

Juice half of orange and half of lemon and pour juice into saucepan. Bring to a boil and continue boiling until liquid is reduced by half, approx. 8 – 10 min. Remove spices. In a small bowl, mix cornstarch with water until well combined. Gradually pour into saucepan while whisking continuously. Remove from heat.

Step 9/11

Add mixed berries.
  • 500 mixed berries

Add mixed berries.

Step 10/11

Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.
  • butter for greasing
  • pie form

Lightly grease pie form. Spoon berry mixture into the bottom of a pie form.

Step 11/11

Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.
  • oven

Evenly distribute crumble topping over berries. Bake in a preheated oven at 180°C (350°F) until topping is golden, approx. 23 – 25 min. Enjoy warm with vanilla sauce, whipped cream or ice cream.